Taco Salad
1 can refried beans
1 jar picante sauce
1 1/2 (8oz) pk cream cheese
Topping:
1 cup lettuce, shredded
1 cup monterey jack cheese, shredded
1 green pepper, diced
1 cup cheddar cheese, shredded
1 red pepper, diced
1 yellow pepper,diced
1 tomato, chopped
1/2 cup frozen corn, thawed
1/2 cup black olives, sliced
Spread refried beans in bottom of 9"x13" baking dish. In separate bowl, blend picante sauce and cream cheese and spread over top of beans. Add each topping to the cream cheese, refried bean mixture finishing with black olives. Chill before servings with tortilla chips.
print this page